Bread "Pumpkin Fantasy"

I haven't read it, I guess. I think. what you can.

[ang-kay]

ang-kayIf tomorrow I don't buy a pumpkin, I'll have to use it from the freezer ... Thank you, I'm watching your breads - you can already open your bread and sausage production

Can I put frozen pumpkin?

Natasha, I constantly use frozen pumpkin. When there is pumpkin puree in the recipe, I take the pumpkin from the freezer, thaw it and knead it. why cook? current it is wetter and the water needs to be adjusted

[tumanofaaaa]

tumanofaaaa, thanks Irinka! Now I will not run around the market

I did bake it, but of course I made the dough thin ... I barely had time to put it in the oven, it began to blur quickly, so I made the cuts anyhow ... only then I remembered that you made them in a different direction ...
This time the stone did not disappoint - the bottom was ruddy, the top was also ruddy, I even had to cover it with foil ... But the top turned out to be good - the crust is not hard ... I will make the incision when it cools down ... if I have time ...
During baking, the pumpkin flavor was in the kitchen.
Thanks again for the recipe

I could not stand it, I cut it still warm ...
The taste is just super!
Uryayayayayayayaya ..... I'll go tomorrow for pumpkin to Mommy ...

I baked one more bread ... I remembered where to make cuts ...
I took a pumpkin from Mommy ... Now that's enough for a long time ...

[Natalia]

NataliaLooking at your bread, at first I thought that the author Angela repeated her bread and put it out. Very similar to "sample"

[Angela]

Angela, beautiful bread! Very appetizing! Thanks for the recipe!

[Albina]

AlbinaThank you, I tried. I really liked this bread - very fragrant, tasty ... And this despite the fact that I don't like pumpkin taste. And in this bread everything is very harmonious. He will now bake with me often.

You can use old dough.

How much old test should I take? I always have an old dough for Romin bread in the cold

Thanks for the sunny bread recipe, it's so warm and joyful

Thanks for the recipe, today I baked such a loaf of bread, very tasty. The first time I baked bread on a pulish.

[Lena]

Lena, thanks for the feedback and such a wonderful report. I'm glad I liked the bread. Peks for yourself, family and friends!

[Angela]

Angela, so I look and do not understand how to pour 0.5 g of yeast? Take a gram and divide it until the family can see it with a card? Schaub is not disgraced?

Here is half a gram

[Angela]

Angela, Thank you! We need to keep the picture. I have already weighed 1 gram and divided the current

Could be so. Not scary. Buy a weighing spoon or jeweler's scale. A very necessary and useful thing.

[Angela]

Angelawhile you are here, another question: you can increase the standing time of the pulish, or put it in a cold place. I want to bake it tomorrow afternoon. : girl-th: Or it can hold it for 8 hours and put it in the refrigerator.
I'm already looking after the scales.

It's not even a pulish, but a pretense. You can safely leave now for a couple of hours on the table and put it in the refrigerator from a day to three. Take it out tomorrow an hour before baking.

[ang-kay]

ang-kay, thank you, I have already written down the recipe in a notebook where I put the recipes I like, in the oven it is with malt and soy sauce, since soy sauce lives in Vladivostok, there is always soy sauce in the refrigerator, without it anywhere, though I put it not on sourdough, but on pulish , well, the leaven does not lend itself to me this time.

I am interested in your recipe, I will try to bake it, thanks!

[Irina. A]

Irina. A, Thank you. Hope you enjoy it!

Less than a year later, I baked bread. Smells delicious, someone's milk? I will try tomorrow. I tried to get a beautiful drawing, put it in a drushlak with stripes, the stripes did not come out.Angela, should you only sprinkle these proofing tins with flour? She does not stick - flour to the form, strives to crumble. anyway. The bread was a success !!!!

[Oksana]

Oksana, in my opinion everything worked out! Well done! Nice bread. Thanks for bringing the show. You can tell about the taste later.
About the form. The proofing dish builds up this flour over time. Sprinkles periodically, of course. You can lay a towel sprinkled with flour. I give you a secret. I'm not rubbing the mold, but dipping the entire workpiece in flour.

[Angela]

Angela, the bread turned out delicious! And very aromatic. I will try to hide the blank next time. And you also need to learn how to bake on a stone, it also burns a little. And if it doesn't burn, then the outsole is thick.

Thanks for the bread!

[Olya]

Olya, very good bread turned out. Well done.

Here he is, dear, I collected all the seeds according to the list, even black cumin)). I chose between him and black sesame seeds, I chose caraway seeds, like yours, so as not to break the idea))
I love both, I tried it for the first time in Crimea, on flat cakes in a Crimean Tatar cafe, 10 years ago))


The only thing that water had to be added as much as 50 ml, the cut pumpkin was not wet at all, apparently. I also rubbed it coarsely. But everything was mixed in the end, wonderful. Such delicious bread!

Shl. I rehabilitated myself before my family. Finally I bought a cast iron, and began to bake without mixing three times in a row. And mine did not really appreciate this. (Strange, but I liked it, interesting). Now, we are happy))